Shrimp Ravioli with Lemon Butter
Ingredients
- 400 gFresh egg pasta (in thin sheets)
- 300 gShrimp (peeled and chopped)
- 60 gUnsalted butter (divided)
- 1 pcShallot (finely diced)
- 1 pcGarlic (minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (for juice)
- 1 pcEgg (beaten for sealing)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Translucent ravioli revealing a filling of plump pink shrimp. The lemony butter sauce glistens on the supple pasta, releasing a fresh, briny aroma.
- 1
Roughly chop the shrimp with a knife to keep some texture. Sauté the finely diced shallot in a knob of butter until translucent. Add the shrimp and minced garlic. Sauté quickly for 2 minutes until the flesh just turns pink.
- 2
Off the heat, add chopped flat-leaf parsley, a squeeze of lime juice, sea salt, and black pepper. Let cool completely before shaping.
- 3
Thinly roll out the fresh egg pasta. Place small mounds of filling at intervals. Brush beaten egg around the filling. Cover with a second sheet of pasta and press firmly with your fingers to remove air. Cut with a pastry cutter.
- 4
Drop the ravioli into boiling salted water. As soon as they float to the surface, they are cooked. Meanwhile, melt the remaining butter in a pan with a splash of cooking water to create an emulsion that coats the spoon.
- 5
Transfer the ravioli directly into the lemon butter. Toss gently until the sauce is glossy and evenly coated.
Frequently asked questions
How do you get this dish right?
- Do not overcook the shrimp in the first step; they will finish cooking inside the ravioli.
- Make sure to remove all air when assembling to prevent the ravioli from bursting during cooking.
How long does this dish keep?
Consume immediately. Can be frozen raw flat on a tray before being bagged.
